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Classic Tafelspitz | Tender & Flavorful
(0)
140 min
Masterpiece
Knuspr-Küche
Zarter Tafelspitz, langsam und schonend in aromatischer Gemüsebrühe gesiedet, serviert mit samtig-scharfer Meerrettichsauce und frischen Petersilienkartoffeln. Ein zeitloser Klassiker der traditionellen Küche voller Wohlfühlgeschmack.
Ingredients
Preparation method
Preparation & Simmering the Meat
Halve the onion with its skin on and sear the cut surfaces in a hot pan without fat until dark brown. This gives the broth a wonderfully golden color and rich roasted notes.
In a large pot, bring approx. 2.5 liters of water to a boil. Add the Tafelspitz and let it simmer gently over low heat (do not boil). Carefully skim off the rising foam regularly with a slotted spoon.
After approx. 1 hour, add the roasted onion halves, peppercorns, allspice berries, bay leaves, and 1 tsp of salt. Simmer the meat gently for another 1 to 1.5 hours until butter-soft.
Chef's tip
Tip for the broth: Pour the remaining meat broth through a fine sieve and store or freeze as a rich beef broth for the next day.
Horseradish tip: Always add the horseradish to the sauce at the very end with the heat turned off so that it can unfold its full, aromatic flavor.
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